1kg of red peppers.

Recipe 1: Roasted Red Pepper Hummus

Utensils:

Blender or food processor
Baking tray

Ingredients:

2 large red peppers
1 can chickpeas, drained
2 tbsp tahini
Juice of 1 lemon
2 garlic cloves, minced
2 tbsp olive oil

Instructions:

Preheat the oven to 200°C (400°F).
Roast the red peppers on a baking tray for 20-25 minutes until charred. Let them cool, then peel and deseed.
In a blender, combine roasted red peppers, chickpeas, tahini, lemon juice, garlic, and olive oil. Blend until smooth.
Serve with pita bread or vegetables.

Recipe 2: Red Pepper and Goat Cheese Tart

Utensils:

Baking tray
Rolling pin
Knife and cutting board

Ingredients:

1 sheet of puff pastry
3 red peppers, sliced
200g goat cheese
2 tbsp olive oil
1 tsp thyme

Instructions:

Preheat the oven to 200°C (400°F).
Roll out the puff pastry on a baking tray and score a border around the edges.
Arrange the sliced red peppers on the pastry and top with crumbled goat cheese.
Drizzle with olive oil and sprinkle with thyme.
Bake for 20-25 minutes until the pastry is golden and the cheese is melted.